Peach Cobbler for Two with Vanilla Crème Anglaise

I absolutely LOVE peaches and peach cobbler is one of my go-to’s. However, sometimes I just want enough for my husband and me without having to make a big pan of peach cobbler. So I love making these individual peach cobblers. Topping all of that with cold crème anglaise (just a fancy name for a creamy custard sauce) is the perfect date night dessert. Enjoy!

Peach Cobbler for Two with Crème Anglaise

Yield: 2 servings

Prep Time: 25 minutes

Cook Time: 25 minutes

Additional Time: 10 minutes

Total Time: 1 hour

Warm, rich, peach cobbler topped with cold, creamy crème anglaise, the perfect dessert for two!

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Ingredients

Crème Anglaise

• 1/3 cup milk
• 1/3 cup heavy cream
• 2 egg yolks
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Peach Cobbler

• 1 tablespoon butter (melted)
• 1 tablespoon + 1 teaspoon granulated sugar
• 3 tablespoons all-purpose flour
• 1/2 teaspoon baking powder
• 1 tablespoon + 1 teaspoon milk
• 1/8 teaspoon vanilla extract
• 1/8 teaspoon salt
• 2 cups peaches
• 1 tablespoon + 1 teaspoon brown sugar
• 1/4 teaspoon cinnamon

Instructions

Crème Anglaise

1. Before making your crème anglaise, create an ice bath by adding water and ice cubes to a medium bowl.

1. In a small saucepan, mix the milk and cream until hot but not boiling. Stir frequently to prevent a skin from forming on top.
2. In a separate bowl, beat the egg yolks and 2 tablespoons of granulated sugar. Then slowly add half of the milk mixture, stirring constantly. Then return the egg mixture to the milk mixture in the saucepan, still stirring constantly.
3. Heat the mixture over low heat until thickened and coats the back of a spoon, about 5 minutes. Stir constantly and be very careful not to let the mixture begin to boil.
4. Once the mixture is ready, remove from heat and stick the bottom of the saucepan into the ice bath, still stirring constantly (be careful not to let any of the water into the saucepan). Continue stirring until the mixture has cooled.
5. Strain your crème anglaise into a bowl and place it in the refrigerator to chill.

Peach Cobbler

1. Preheat oven to 350°F. Divide melted butter into 2 (6oz) oven-safe ramekins.
2. In a small bowl, mix peaches, brown sugar, and cinnamon. Divide between your two ramekins.
3. In a separate bowl, mix flour, granulated sugar, and baking powder. Add the milk and vanilla and gently mix until combined.
4. Place half of the flour mixture over the top of the peaches in each ramekin. Place ramekins on a baking sheet in case of any drips. Bake for 20-30 minutes or until golden brown and slightly crispy on top. Let cool 5-10 minutes. Top with cold crème anglaise and serve.

Notes

You can use fresh, frozen, or canned peaches. If using frozen peaches, thaw and drain them first. If using canned peaches, drain them well before using.

While this is intended to make dessert for two, it can definitely be scaled up to make as many individual peach cobblers as you want to make.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 435Total Fat: 26gSaturated Fat: 15gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 248mgSodium: 334mgCarbohydrates: 45gFiber: 3gSugar: 33gProtein: 8g

Nutrition information is an estimate only.

If you don’t want to take the time to make crème anglaise, homemade whipped cream is another great (and egg-free) choice.

Storage

Peach Cobbler

The peach cobbler should be stored tightly covered in the fridge. However, if not eaten fresh, the cobbler tends to get a bit soggy within 1-2 days. Peach cobbler can be eaten cold, but I prefer it warm. To heat them up, you can place your individual peach cobblers in the oven at 350°F for 5-10 minutes until warm or in the microwave for 1-2 minutes until warm.

Peach cobbler can actually be frozen; however, baked peach cobbler may have a soggy topping once thawed. If you want to thaw these individual cobblers, make up the cobbler per the directions then tightly cover and freeze. They will last 1-2 months frozen. When ready to eat, pull out and bake though it may add an additional 10 minutes or so to your bake time.

Crème Anglaise

Crème anglaise will keep in the fridge for up to 1 week. While you can freeze crème anglaise it will split when you thaw it and become a grainy, watery mess. However, if you want to risk freezing your crème anglaise, this is a great article on restoring frozen custard.

Fix

Crème anglaise is essentially a creamy custard sauce. You can serve it warm or cold and it is deliciously rich and creamy. Crème anglaise can also be used as the base for ice cream. However, because you are thickening the sauce with egg yolks, it can be easy to end up with a split, grainy, watery mess. Here are some common issues you see with crème anglaise and how to prevent them.

If you like this peach pie for one recipe, let me know! Or if you’ve made the recipe let me know how it went. I’d love to hear from you in the comments. Happy baking!